The Gluten Free Farmer's Daughter

Fall Gingerbread Cake

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 31 Oct 2011 20:15:00 +0000

¼ cup vegetable oil

¼ cup butter

1 cup hot water

1 cup sorghum molasses or regular molasses

¾ cup brown sugar

1½ t. ground ginger or 1 T. fresh ginger root, finely chopped

1½ t. ground cinnamon

½ t. salt

2 t. baking soda

2 3/4 cups flour*

2 large eggs, beaten

½ cup pecans, finely chopped (optional)

In a saucepan combine all ingredients through the cinnamon.

Bring to boil, stir until well blended. Remove from heat and set aside to cool.

Sift dry ingredients together. Add the cooled molasses and sugar mixture and stir. Stir in the well-beaten eggs.

Pour into a generously-greased and floured 9 x 12 inch baking pan. Bake in a 350˚F oven for 25 to 35 minutes. The dark sugars and syrups tend to burn easily, so watch the cake closely for the last 5 minutes.

Serve warm or cooled with whipped cream, cream cheese frosting or my apple butter.

*I normally cook all gluten free. This recipe has been adapted for gluten-containing flours. For gluten free, just cut the flour by 1/4 cup and use gluten free flour blends.

Many recipes are from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Home Made Apple Butter

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 24 Oct 2011 00:11:00 +0000

Tart and deep amber-colored, this apple butter is the best you will ever taste!

16-20 Granny Smith or other apple*, peeled, sliced, and chopped

1 cup dark brown sugar, packed**

½ cup honey, sorghum syrup or maple syrup

½ cup apple cider or water

1-2 T. lemon juice, fresh

½ t. ground cloves

½ t. nutmeg

2 t. cinnamon

¼ cup apple brandy, added at the end (optional)

Need: 6-8 pint sized glass jars with lids, preferably canning quality.

Place all ingredients in a large capacity crock pot. Cover and cook on low for 6-8 hours or until apples are very tender. Use an immersible blender wand to work out any lumps. Cook until mixture thickens.

Spoon hot mixture into sterilized jars leaving ½ inch head space. Place lids on jars. Place jars in a large pot full of boiling water. Bring rolling water boil 1-2 inches over the top of the jar lids and prepare in a water bath. Process fifteen to twenty minutes depending on your elevation. Remove jars and cool. Lids will make a popping sound when properly sealed.

Notes: *I used Fujis and the recipe required less sugar. **I used coconut sugar for a lower glycemic index.

What do you do with yarrow?

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Fri, 14 Oct 2011 14:40:00 +0000

This Fall I am finding my garden has an abundance of this pretty flower with fern-like, lacey leaves. It is surprising how many uses there are for yarrow!

Yarrow is pictured at the front and near the center of this fresh picked bouquet. Cut the flowers or hang them upside down to dry them.

http://www.gardenguides.com/494-yarrow-yarrowyarrow.html

Best Applesauce Cake

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 27 Sep 2011 20:56:00 +0000

This very low sugar version of applesauce cake is wonderful dusted with just a little powdered sugar! The applesauce that I used was home made using my neighbor’s apples from their orchard.

1¾ cup gluten free flour blend

1 t. baking powder

1 t. baking soda

1 t. ground cinnamon

½ t. ground nutmeg

½ t. ground cloves

½ t. salt

2 eggs

½ cup unsalted butter, melted and cooled

½ cup coconut* or regular sugar

¼ cup honey

1 cup unsweetened applesauce

½ cup raisins

½ cup nuts, chopped

Preheat oven to 350˚F. Spray an 8 x 4 inch loaf pan with GF cooking spray.

Sift together dry ingredients, spices, and salt.

In separate bowl, beat the eggs until light and frothy. Add the butter. Add the sugar and honey and mix well. Add the applesauce, raisins, and nuts.

Mix the flour mixture with the egg mixture and do not over blend.

Pour into loaf pan and bake for 45 minutes to an hour or until toothpick comes out clean. Slice to serve.

Makes: One loaf.

Notes: *I use coconut sugar due to its low glycemic index. It has a caramel like flavor.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Lavender Cupcakes? (and gluten free!)

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 27 Sep 2011 20:51:00 +0000

Lavender Cupcake with Goat Cheese Frosting

Both sweet and savory, these cupcakes are infused with fruit and just bit of lavender flowers from my flower garden. Perfect for a bridal shower or tea.

2¼ cups gluten free flour blend (I prefer more sorghum than rice flour in my baking blend)

¾ cup of sugar*

1 T. baking powder

Pinch of sea salt

¾ cup of rice, soy, or almond milk

2 eggs, beaten

1-1½ T. lavender flowers, reserving a couple of teaspoons to sprinkle on top

¾ cup unsalted butter, melted

1 t. GF vanilla extract

1 cup apples, finely chopped**

Frosting of choice***

Notes: * I have challenges with sugar, so I used coconut sugar for a lower glycemic index. **Chopped pineapple (with no syrup) works just fine in place of the apples.

***I used goat cheese and it was very good. I mixed the goat cheese with just a little Greek yogurt and two tablespoons of butter. Add some vanilla and coconut sugar to sweeten it a bit, then pipe it onto the cupcakes and sprinkle with a few more lavender flowers.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

What do you do with amaranth?

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 27 Sep 2011 20:32:00 +0000

This summer I grew my first amaranth in our garden. Not only did it grow like a weed, but it was drought tolerant...and beautiful! The small, seed like grain is in the bright burgundy plumes.

Problem is...the finches thought it was pretty special, too. Not sure yet how much we will actually harvest, but best to wait until it frosts, which is probably still a few weeks away here in Northern AZ.

Amaranth can be cooked into porridge, dropped into soups and stews, and popped like popcorn. It can also be ground into a high protein flour for use in gluten free cooking.

Ten Ways to Use Amaranth article...

http://glutenfreecooking.about.com/od/nutritionmealplanning/a/amaranth.htm

Quick Fresh Fruit Upside Down Cake...make it regular or gluten free!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 20 Jun 2011 19:26:00 +0000

Using fresh or frozen blackberries makes this quick upside down cake come together in under an hour!

2 T. butter

flour for dusting pan

8 or 9 ounce package single layer gluten free or regular white or yellow cake mix

2 cups fresh or frozen blackberries

½ cup appropriate flavored preserves

Preheat oven to 375˚F.

Spread butter evenly over the bottom of a round 8 inch cake pan; dust with the flour.

Prepare cake batter according to manufacturer directions OR use the following recipe from scratch:

1½ cups gluten free flour blend*

1½ t. baking powder

¾ t. salt

½ t. cinnamon

½ cup unsalted butter, room temperature

1/3 cup sugar

1 t. vanilla

2 large eggs, beaten

½ cup sour cream or plain yogurt

For cake made without a mix:
Whisk flour through cinnamon ingredients together. In a separate bowl, beat butter and sugar until fluffy. Beat in vanilla, beaten eggs, and yogurt or sour cream. Stir the liquid mixture into the flour mixture and mix just until combined.

To assemble:

Thaw frozen berries at room temperature for 30 minutes or microwave them for one minute on medium setting. Place the two cups of berries into the bottom of the buttered cake pan. Drizzle ½ of the preserves that have been heated for 30 seconds in the microwave over the berries. Now fold the cake batter over the berries in the cake pan, smoothing evenly over the fruit. Tap the pan on the kitchen counter to help settle the batter.

Bake until the center of the cake springs back when gently pressed, about 30 minutes. Test all the way into the center with a toothpick to be sure it is done. Cool the cake in the pan for 10 minutes, then loosen the edges and invert the cake onto a serving plate. Heat the remaining preserves and drizzle over the cake.

Serve with whipped cream or ice cream.

Makes: Eight servings.

*A recipe for gluten free flour blend is at my other blog: Gluten Free Foodie Heaven (link is at top of this blog.)

The lambs are here!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sat, 04 Jun 2011 21:34:00 +0000

Ricky at 3.5 months eating peach leaves. He is a BIG boy!

                             Closeup of Ricky


Lucy grazing with new female Suffolk

                                                                                                     Ricky (front) and Lucy (rear)

Two weeks and counting....until the lambs arrive!

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 25 Apr 2011 21:06:00 +0000

Meet Lucy and Ricky!

While my husband prepares another 150 foot corral with re-purposed horse panels, these kids are still with their mom on a ranch about 40 minutes north of Prescott. They are now about 8 weeks old and not yet weaned.

Part Katahdin (hair sheep) and part Suffolk, as you can see below, mom is really large.

Check back in two weeks or so when I post their arrival!

Gluten Free Cinnamon Raisin Bread (or wheat version)

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Thu, 24 Mar 2011 19:04:00 +0000

An easy bread machine sweet bread. Full of a burst of cinnamon flavor; a moist and tender bread that is wonderful for breakfast or brunch.

1 cup water, warmed to 125-130˚

4 T. butter, room temperature

2 t. cider vinegar

2 large eggs, room temperature

½ cup granulated sugar

1 t. GF vanilla extract

2½ cups gluten free flour blend + ½ t. extra xanthan gum (or use regular wheat flour and no xanthan gum if not doing gluten free)

¼ cup milk powder

1 T. active dry yeast

1¼ t. salt

1 T. ground cinnamon

¾ cup raisins

½ cup nuts, chopped

Whisk liquid ingredients and sugar together in a medium-sized bowl.

In separate bowl, whisk together dry ingredients, ending with cinnamon.

Pour the liquid ingredients into your bread pan, followed by the dry ingredients. Set your bread machine to the Quick Bread or 2 hour cycle. Allow bread machine to mix the batter thoroughly for 3-5 minutes, by you assisting this process with a rubber spatula if necessary. Add the raisins and the nuts.

Now, before the oven begins heating up, pull the paddle out of the bread pan and smooth over the top of the dough. This will avoid the paddle sticking in this sweeter-than-usual loaf at the end of the baking time and will help maintain the integrity of the loaf.

Makes: One loaf.

Lambs & Hyacinths?

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sun, 20 Mar 2011 01:02:00 +0000

The promise of Spring is in the air.

And with God's faultless timing, the hyacinths pop their heads out of the earth in February, precisely in time for the birth of the Spring lambs.

So...stay tuned for the appearance of our little boy and girl "hair" lambs, Ricky and Lucy. Coming soon...right around Mother's Day when they will be fully weaned from their momma.

1966 Farm Girl

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 14 Mar 2011 19:46:00 +0000

This is a photo of yours truly that was taken with a momma goat and her baby in 1966 on my (childhood) 160 acre farm in NW Ohio.

Today, my husband and I live on a mere three acres in Northern Az!

~D

St. Patrick's Rich Chocolate Mint Cupcakes

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Tue, 08 Mar 2011 17:31:00 +0000

Deep, rich cake and creamy (green) mint butter cream frosting topped with Belgium chocolate shavings.

1 cup GF flour blend*
½ cup unsweetened baking cocoa
¾ t. baking soda
¼ t. baking powder
Pinch of salt
½ cup butter, room temperature
¾ cup sugar
2 eggs, room temperature
½ cup buttermilk
½ t. GF vanilla

Cream Cheese Frosting

2 cups GF powdered sugar

8 ounce package cream cheese, room temperature

1/4 cup (one half of a stick) unsalted butter, room temperature
2 t. GF peppermint extract

2 drops of green food coloring

Garnish: chocolate shavings

Preheat over to 350˚F. Line muffin pan with paper liners.

Thoroughly combine dry ingredients for cupcakes. In a larger bowl, cream butter and sugar, then beat in eggs, buttermilk and vanilla, using an electric mixer. Add dry ingredients into wet ingredients and mix until well combined. Fill muffin cups 2/3 full and bake 15-20 minutes until test toothpick comes out clean. Allow to cool to room temperature.

Blend together frosting ingredients. Allow to chill to firm up. Pour into a pastry piping tool with star tip. Frost as shown in photo and sprinkle with chocolate shavings.

Makes: Twelve cupcakes.

*Replace gluten free flour with regular flour if desired.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:
http://www.celiacdiseaseinfo.org

Lamb and Lentil Stew (gluten free, too!)

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Mon, 28 Feb 2011 16:51:00 +0000

A major winter storm hit the mountains of northern Arizona this weekend. Here at 5000' elevation, living in dense scrub oak, pinion, and juniper, snow is not unusual. But nearly a foot of snow is a bit out of the ordinary. But where we live, snow will melt almost immediately with the warm Arizona sun. And, today, only a trace remains.

So, while we settled in for yesterday's "snow day" I popped this stew into the crock pot to enjoy on a cold winter's day.

Made using our own home grown Spring lamb Try this hearty stew for a wholesome one-pot meal!

1 T. olive oil

1-2 pounds shoulder, cubed (or use the whole steaks with bone in, separating later)

1-2 t. salt

Fresh ground pepper

1 onion, sliced

4 cloves garlic, chopped

1 cup lentils, washed and soaked overnight

3 cups broth

14 ounce can diced tomatoes

3 carrots, peeled and sliced

½ t. each dried thyme, basil, & sage

2 cups fresh spinach, coarsely chopped

½ a lemon, zested and juiced

½ cup white cheese, grated (I used mozarella)

Heat oil in a heavy pot and and braise the seasoned lamb on both sides for about five minutes. Remove. Saute’ the onion and garlic in the lamb drippings for about five more minutes.

Place lamb and all remaining ingredients, except for spinach, lemon and cheese into crockpot. Set on low for 8 hours. In last 30 minutes of cooking time, fold in the spinach and lemon. Garnish individual servings with cheese when ready to serve.

Makes: Six to eight servings.

San Francisco Polenta Bread

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 23 Feb 2011 18:47:00 +0000

Simple, robust cornbread that is moist and flavorful.

1 cup GF flour blend
1 cup polenta
3 t. baking powder
½ t. salt
3 T. agave syrup
1 egg, beaten
1 cup low fat buttermilk
3 T. olive oil or unsalted butter

Preheat oven to 425 F.

Mix all ingredients together. Do not over blend. Pour into an 8 inch pan and bake 25 minutes or until golden. May also be made as muffins, but reduce cooking time by 10 minutes.

Makes: Six servings.

This recipe is from my cookbook: Delicious! The Very Best of Gluten Free and Wheat Free Cooking.

It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Bed & Breakfast Caramel Apple Skillet Cake

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 23 Feb 2011 18:45:00 +0000

I created this impressive caramel apple-upside down cake for a good friend who is the owner of a local Victorian Bed and Breakfast to serve her gluten free guests. The cake is nearly completely made from start to finish in an ovenproof skillet.

Apple Topping:
3 Golden Delicious apples (or other variety), sliced thin
⅓ cup unsalted butter
½ cup sugar, brown or raw sugar is best
½ cup walnuts or pecans, coarsely chopped
¼ cup raisins or currants, optional

Cake Batter:
½ of an additional apple, finely chopped
1½ cups sifted GF flour blend
1½ t. GF baking powder
¾ t. salt
½ t. cinnamon
½ cup unsalted butter, softened
¼ cup sugar
1 t. GF vanilla
1 t. minced, peeled fresh ginger or ginger paste in a jar, optional
2 large eggs
½ cup GF sour cream or plain yogurt

Topping: (optional): ½ cup butterscotch caramel sauce, warmed in microwave. (Mrs. Richardsons brand is GF)

Core the apples and cut into quarters. (I prefer to further slice the apples into thin wedges. You may choose to peel the apples; I do not.)

In a 10-14 inch skillet (cast iron or other oven proof), melt the butter over medium low heat. Add sugar and stir well to combine.

Arrange the sliced apples decoratively in the bottom of the skillet and sprinkle walnuts evenly between the apple quarters. Add raisins, if using. Cook, covered over low heat, without stirring, for 30 minutes until apples are tender and the sugar has caramelized. (All of the liquid should evaporate into the apples.)

Preheat oven to 375°F.

Cake Batter: Chop the remaining apple half finely and set aside. Whisk together the flour, baking powder, salt and cinnamon in a separate bowl.

Beat butter and sugar in a medium-sized bowl with an electric mixer or hand-held whisk until fluffy. Beat in vanilla and ginger, if using, and add eggs, one at a time, beating well after each addition.

Add sour cream or yogurt to the egg mixture, with mixer on low speed, and gradually beat in the flour mixture until just combined. Add chopped apple to batter by folding in gently. Batter will be somewhat thick.

With skillet now off the heat, carefully spoon batter over the caramelized apple topping and spread evenly with a spatula, taking care not to disturb the apples and leaving a ½ inch border edge of the apples not covered with the batter. Bake cake in center of oven for 30-35 minutes until golden brown. Do not over bake.

Remove skillet from oven and allow to cool 10 minutes on a rack. Slide a thin knife around the edge of the cake to loosen, place a serving plate on top of the skillet, and invert it so the cake ends up on the plate with the apples now on top.

Top with butterscotch caramel by warming it in the microwave for about 15 seconds and then drizzling it over top of cake.

Serve warm (best!) or at room temperature with (or without) whipped cream or vanilla ice cream.

Makes: Eight large wedges of skillet cake.

For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Do-it-yourself birdfeeders and (gluten free) suet

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Sun, 20 Feb 2011 19:49:00 +0000

Today is a snowy day in northern Arizona. With seven or so inches and blowing white out conditions, there isn't much to do today except play with my blogs and watch the birds feast on these neat, do-it-yourself feeders.

From the minute this feed went outside to our local feathered friends, it was a frenzied feast of bird-feeding! You will be AMAZED at your native birds' response to this suet, compared to store bought!

(Feeders and suet adapted from “Birds & Blooms” magazine.)

2-3 pounds suet (ask your butcher or local meat processor)

3 cups each (or more) wild bird seed mix, cornmeal, oatmeal, sunflower seeds*, and peanut butter.
12-16 toilet paper roll and paper towel (halved) inner roll cardboard tubes

Melt the suet and allow to cool slightly. Stir in the remaining ingredients and allow to swell slightly. Consistency should resemble mixing cement.

Pack into toilet paper and paper towel paper tubes that you have collected before hand. Cut the paper towel tubes in HALF. Scrunch tinfoil across the bottoms of the tubes and secure with rubber bands if necessary. (My mixture was so thick that rubber bands were not necessary.)

Store in refrigerator or freezer until ready to use, then tear away the paper covering and pop into the feeders.

Notes: *Or combination of the above
Makes: 12-16 tubes of suet, depending on whether you are using toilet paper or paper towel rolls tubes that have been halved.

Feeders

You will need:

14 gauge galvanized wire*

Needle nose and wire cutting pliers

Glass spice jar or other 1-2 inch diameter jar**

Duct tape

Spray primer and paint

Cut the wire into a 3-5 foot section for the feeder body and a 12-14 inch piece for the feeder handle. Tape one end of the long wire section to the side of the spice jar or to whatever you are using for your wire wrapping form.

Smoothly wind all the wire around the jar or form. Now remove the coil from the jar or wrapping form and bend one end of the wire into a little curlique. This will keep the bottom of the suet from falling out. Stretch out the coil until it reaches the length that you desire.** (It will look like a slinky by now.)

Take your “handle” segment of the wire and bend it in the middle to create a handle shape. With the pliers, bend over about an inch on both ends to create hooks for attaching to the feeder top. Attach this to the first two coils of the wire slinky-feeder body and crimp the ends securely using both pairs of the pliers.

If painting the feeders, wash the feeders with soap and water and allow to dry. Then prime and paint the feeders and allow to dry.

Fill with home made suet or fresh fruit. Hang out for the birds and watch the flocks appear! SUET IS A COOL WEATHER BIRD FOOD AND MAY MELT ON WARM DAYS!

Notes: *I tested the use of vinyl covered 15 gauge wire, which removed the painting step. It requires a smaller form than the spice jar to bend it on, as the vinyl deters the bending capability of the wire a bit. Personally, I preferred this.

**The length of your completed coil feeder shape will be dictated by the length of the home made suet that you make. (See home made suet recipe using re-purposed toilet paper or paper towel rolls.)

Update: 2/23/11
I would recommend that you do not make your feeder coil or suet length any longer than 4-5 inches. For some reason, the birds eat the suet from the top only and refuse to eat from the SIDES of the coil. So, what happens when the suet is almost gone, is the bird will literally dive down to the bottom of the coil (from the top of the coil) and if the coil is too long, the bird may get harmed in the dive to the bottom and become caged. Yipes! So make your feeder coils and your suet tubes only 4-5 inches long, no more.

Sun Dried Tomato Bread (gluten free)

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Thu, 17 Feb 2011 20:27:00 +0000

A moist and succulent bread with a Mediterranean twist. Bread machine version.

1 T. yeast

¼ cup buttermilk powder
1¾ gluten free flour blend + ½ t. extra xanthan gum*

½ t. sea salt

2 T. agave nectar or honey
1 cup warm water, (115˚to 125˚)
2 eggs, room temperature
2 T. olive oil *

1½ t. cider vinegar

1½ T. garlic, finely minced

½ cup cooked white rice**

1/3 cup finely chopped sun-dried tomato**

Blend together dry ingredients with a whisk (first four ingredients). Mix the honey/agave nectar, eggs, oil and cider vinegar together. Stir in the garlic, cooked rice, and sun-dried tomato.

Pour the liquids (plus garlic, rice and tomato) into the bread machine pan. Pour in the dry ingredients and turn bread machine to Quick Bread or 2 hour setting (or gluten free setting if you have it).

When bread cycle is completely, immediately turn loaf out onto a cooling rack. Let cool before slicing.

Notes:*If not doing gluten free version, substitute wheat flour. **If using oil-packed sun dried tomatoes, reduce the olive oil in the recipe to 1 T. **I regularly add cooked rice to my bread recipes to act as a wonderful humectant.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Walnut Rosemary Herb Bread (gluten free)

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Thu, 17 Feb 2011 17:54:00 +0000

This very special bread is baked in a pre-heated enamel or cast iron Dutch oven or can even be baked in a large lidded Pyrex bowl. The results are an immense round, beautifully crusted, fragrant loaf of bread, that is perfect for dipping in a garlic-seasoned olive oil with balsamic vinegar.

4 cups gluten free flour blend + 1 to 2 t. extra xanthan gum*

¼ cup buttermilk powder

1 t. salt

5 t. dry yeast

3 eggs, room temperature

1 t. apple cider vinegar

½ cup extra virgin olive oil, plus 5 T. to use in Dutch oven

1 T. honey

1-1¾ cups water, warmed to 110-115 degrees

2-4 T. fresh rosemary, finely chopped

½ cup walnuts, chopped

Place dry ingredients (first four) in a large mixing bowl and whisk until well blended.
In a separate bowl, lightly beat eggs with a fork. Add vinegar, olive oil, honey and 1½ cup of the warm water and stir to blend. Mix at low speed, slowly adding liquid to dry ingredients. Beat on medium speed for 2 minutes. If the dough is too stiff add another ¼ cup (or slightly more) warm water until a thick, shaggy dough forms.

Add walnuts and rosemary and mix just until evenly distributed. Scrape down sides of bowl with spatula and cover bowl with a tea towel. Allow to rest for 30 minutes.

Preheat oven to 400˚F while dough is resting. Pour 2-3 tablespoons of olive oil in the 2.5 quart enameled or cast iron Dutch oven or ceramic ovenproof casserole dish. Place the pan or bowl, without the lid on, in the oven and allow to preheat.

After the dough has rested, carefully scrape the bread dough into the preheated baking pan. Use a moistened spatula or the back of a large spoon that has been dipped in water to smooth the top of the dough.

Pour the extra two tablespoons of olive oil down the sides and over the top of the dough. Cover with lid and bake for 45 to 60 minutes, or until an instant thermometer inserted into the middle of the bread reads 205 degrees. This is a very large loaf, so be sure that the center is done.

Remove bread from pan and let cool somewhat before cutting. Eat this bread fresh, or allow to cool completely and freeze.

Notes: *Use regular wheat flour if not doing gluten free.

Makes: One very large mounded loaf of bread.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-

Greater Phoenix Gluten Free Expo

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Thu, 17 Feb 2011 17:49:00 +0000

April 16th, 2011
10-2PM

http://sites.google.com/site/gfexpo/.

Chocolate Torte

noreply@blogger.com ("Gluten Free Farmer's Daughter") — Wed, 16 Feb 2011 18:15:00 +0000

A torte is a rich cake made with little or no flour. Works for me; how about you?! This one is almost like eating a candy bar.

¾ cup GF flour blend

1/3 cup cocoa

Pinch of sea salt

¼ t. baking soda

8 ounces semi sweet or bittersweet chocolate*

¾ cup unsalted butter (1½ sticks)

1¼ cups sugar

1 t. GF vanilla extract

3 eggs, beaten

½ cup buttermilk

1 cup toasted walnuts, separated**

Glaze

4 ounces semisweet or bittersweet chocolate

½ cup heavy cream

Heat oven to 350˚F. Use a non-stick 9 or 10 inch cake pan; no smaller.

In a small bowl, whisk the flour, cocoa, salt and baking soda a set aside.

Microwave chocolate and butter in a medium-sized bowl for one minute, stirring halfway though. Continue microwaving for 15 second intervals and stir mixture until smooth.

Whisk in sugar and vanilla, then stir in beaten eggs, buttermilk and ¾ cup of the walnuts. Mix in the dry ingredients until just combined.

Pour batter into cake pan, tapping the pan against your countertop to assist in removing air bubbles. Bake for 60-70 minutes or until a toothpick inserted into the center comes out clean. Remove to a wire rack and cool in pan for five minutes, then invert cake onto wire rack and cool completely.

Glaze: Place chocolate in a small bowl. Heat cream just until simmering and pour over chocolate. Stir until smooth and chocolate is completely melted. Pour glaze over cake and smooth over top and sides. Pat remaining ¼ cup of walnuts around the top of the cake. Serve cake when glaze is firm.

Notes:*I used Trader Joes giant-size Belgium chocolate bar. **I used black walnuts.

Option: I prepared a mixed berry glaze with mixed (thawed) frozen berries, 2 T. of raspberry preserves, and 1 T. of raspberry liquor and drizzled over the top of each serving. Decadent!

Makes: Eight to sixteen servings.

This recipe is from my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at:

http://www.celiacdiseaseinfo.org

http://www.amazon.com/Delicious-Cooking-Collection-Celiacs-Sensitive/dp/0615305709/ref=sr_1_1?s=books&ie=UTF8&qid=1282852260&sr=1-